Easy Taco Salad Recipe
A hearty and healthy taco salad, perfect for a family meal or a quick lunch. Loaded with fresh ingredients, seasoned ground beef, and a tangy dressing, this dish brings the best of taco flavors in a lighter form.
Equipment
- Large skillet (for cooking the meat)
- Knife and cutting board
- Mixing Bowls
- Large salad bowl for assembling the Taco Salad
- Tongs or a large spoon for tossing the salad
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning
- 4 cups chopped romaine lettuce
- 1 cup cherry tomatoes halved
- 1 cup shredded cheddar cheese
- 1 avocado diced
- ½ cup black beans rinsed and drained
- ½ cup corn optional
- ¼ cup sliced black olives
- 1 cup tortilla chips crushed
- ½ cup sour cream or Greek yogurt
- ½ cup salsa
- 1 lime for squeezing
For the Dressing:
- ¼ cup olive oil
- 2 tbsp lime juice
- 1 tbsp apple cider vinegar
- 1 tbsp honey optional
- 1 tsp cumin
- Salt and pepper to taste
Instructions
1 Cook the Ground Beef:
- In a skillet, cook the ground beef over medium heat until browned. Add the taco seasoning and cook according to the packet instructions. Set aside.
2 Prepare the Dressing:
- In a small bowl, whisk together olive oil, lime juice, apple cider vinegar, honey, cumin, salt, and pepper. Set aside.
3 Assemble the Salad:
- In a large salad bowl, layer the romaine lettuce, cherry tomatoes, black beans, corn, olives, and avocado. Sprinkle the shredded cheddar cheese over the top.
4 Add Beef and Chips:
- Add the cooked taco-seasoned beef to the salad. Top with crushed tortilla chips for added crunch.
5 Drizzle and Serve:
- Drizzle the prepared dressing over the salad. Serve with sour cream or Greek yogurt and salsa on the side, and squeeze fresh lime juice on top for extra flavor.